recipe with mozzarella cheese
The Best recipe with mozzarella cheese
I also appreciate how versatile it is. You can serve it as a starter with crusty bread, a main course with a side salad, or even as a quick lunch. The cheese gives it a rich, satisfying bite, and the herbs add brightness, balancing out the richness. Plus, it’s a great way to use up fresh mozzarella—it’s not too heavy, but it’s still comforting. My family loves it because it’s easy to customize, whether we add a sprinkle of red pepper flakes for a little kick or just enjoy it plain. It’s the kind of dish that feels like home, no matter how often you make it.
Cheesy Mozzarella-Stuffed Pasta Shells
A comforting dish featuring al dente pasta shells stuffed with a creamy mozzarella mixture, topped with a tangy tomato sauce and baked to perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz (340g) large pasta shells
- 1 cup (200g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 cup (240ml) tomato sauce
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded mozzarella cheese
- 1 tsp dried oregano
- ½ tsp garlic powder
👨🍳Directions
-
1
Preheat the oven to 375°F (190°C). Boil the pasta shells according to package instructions until al dente, then drain and rinse with cold water to stop cooking. -
2
In a large bowl, combine the mozzarella and Parmesan cheeses. Use kitchen shears to cut the pasta shells open along one seam, then spoon the cheese mixture into each shell. -
3
In another bowl, mix the tomato sauce, heavy cream, oregano, and garlic powder until smooth. Pour the sauce evenly over the stuffed shells in a greased baking dish. -
4
Bake uncovered at 375°F (190°C) for 20–25 minutes, until the tops are golden and the cheese is bubbly. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheesy Mozzarella-Stuffed Pasta Shells Works
❓ Frequently Asked Questions About Cheesy Mozzarella-Stuffed Pasta Shells
How do I store leftovers to keep them fresh?
Store cooked mozzarella cheese pasta in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, stirring occasionally, until heated through. Avoid reheating in the microwave, as it can make the cheese gummy.
Can I substitute fresh mozzarella for the shredded version?
Yes, but adjust the cooking time slightly. Fresh mozzarella softens quickly, so cook until the pasta is tender and the cheese is melted but still slightly firm. If using a block, slice it thinly before adding to the sauce.
What if I don’t have a food processor for shredding?
Use a sharp knife to slice the cheese into small, even pieces. Work in batches to avoid overheating the cheese. For extra smoothness, pulse in short bursts while holding the cheese against the bowl’s edge.
How can I make this dish vegan?
Replace mozzarella with vegan shredded cheese (look for brands like Violife or Miyoko’s). Use vegetable broth instead of chicken broth in the sauce, and ensure all other ingredients are plant-based. The texture may vary slightly, but the dish will still be creamy and flavorful.
Can I add extra toppings like herbs or vegetables?
Absolutely! Fresh basil, parsley, or chives add brightness, while cherry tomatoes, spinach, or roasted red peppers work well. For extra richness, sprinkle grated Parmesan or nutritional yeast on top before serving.
